La curiosidad que aporta este producto es tanta, que ha incrementado las visitas a la zona de La Vera, en Cáceres. El Turismo quiere conocer el origen y las bondades de este alimento, así como explorar la singular naturaleza y costumbres del Norte de Extremadura.
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A nivel internacional algunos de los quesos de oveja más conocidos son el Roquefort, el Pecorino y la mozzarella, aunque esta también puede ser elaborada con leche de vaca.
Esta se coagula con cuajo y al cabo de unas horas, obtenemos un queso fresco y cremoso al que se le puede o no añadir sal.
La leche de oveja es mucho más rica en grasa y proteína que la leche de vaca, con menor contenido en agua, y esto hace que los quesos tengan un gran sabor y densidad en boca. Los quesos de oveja son más intensos, cremosos y aromáticos y se caracterizan por su gusto ligeramente ácido, salado y mantecoso.
Currently, so as to find out about the virtues of this peculiar seasoning, all You will need to do is take a vacation through the location of La Vera. This lovely corner of Extremadura, which background wound up turning in to the birthplace of pimenton, was the first position in Europe exactly where peppers were grown and proceeds being an absolute vegetable patch: foods like olives, persimmons and cherries can also be found in these lands.
The “Pimenton de la Vera” is a product of smoky, intensive and penetrating flavour and aroma, because of the drying strategy of the peppers by making use of smoke. The smoke needs to originate from the local oaks which provides a unprecedented taste to your paprika.
Spanish Delicacies will not be known for currently being excessively Picante. This is why you are able to normally find Pimentón de la Vera in 3 variations:
In Murcia the weather is drier and hotter so that they grow the Bola wide range (ñora pepper). This sort of pepper grows far better in this weather and it's Solar-dried in lieu of smoked. This is certainly why the paprika from Murcia does not have that smokiness the Pimenton de la Vera has.
And list goes on and on: the renowned Canary Island mojo picón sauce, chickpea stew with chard and Madrid-model beef tripe. You may also uncover it in Extremadura-style breadcrumbs and pork (migas) which conquer even one of the most refined of palates.
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I am originally from Badajoz so I desired to find the remarkable places and find out more with regards to the preferences that Extremadura provides.